1. Live Animal Evaluation Sheep Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009

2. Lamb Evaluation: Fat Indicators Shoulder Breast Forerib Flank

3. Lamb Evaluation: Fat Indicators Base of leg/ Twist Dock Spine Loin Edge

4. Lamb Evaluation: Muscle Indicators Forearm Leg Stifle

5. Lamb Evaluation: Muscle Indicators Rack Loin Leg

6. Reading Top Shape

9. Live Lamb Evaluation Weight Dressing percent 12th rib fat Ribeye area Yield grade Quality grade

10. Weight Live weight –Range: 90 - 150 lb –Avg: 125 lb Carcass weight –Weight of dressed carcass with kidney and pelvic fat removed

11. Dressing Percentage Percentage of live weight that ends up as carcass Range: 45 - 58% Avg: –53% for shorn lambs –50% for unshorn lambs

12. Factors Affecting Dressing Pelt weight –Unshorn lambs will dress 1-5% lower than shorn Fill Muscling Fat cover

13. Fat Thickness Taken at the 12th rib Normally adjusted up to a.1 inch due to body wall fat Used in YG equation Range:.05 -.50 in. Avg:.25 in. Minimum requirement:.15 in.

14. Ribeye Area Measured at 12th rib Indicator of total muscle in carcass but not used in YG equation Range: 1.5 - 4.5 sq. in. Avg: 2.5 sq. in.

15. Yield Grade Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder Only includes adjusted 12th rib fat thickness YG = 0.4 + (10 * Adj. fat thickness)

16. Quality Grade Predictor of eating quality based on three factors: –Maturity –Lean Quality Texture Firmness Marbling –Conformation

17. Lamb Quality Grades Range: Good to Prime Avg: Choice Majority of market lambs will grade Choice

18. Lamb Quality Grades Superior conformation can compensate for inferior lean quality and vice versa –Good lean quality with Choice conformation = Choice –Prime lean quality with Choice conformation = Prime To qualify for Ch or Pr, lamb carcass must have at least.10 in. fat covering

19. Primal ID (Wholesale Cuts)